Garden frittata, How to Make

Step 1

Trim 5cm from silverbeet stems and discard. Cut stems from leaves. Cut stems into 5cm lengths, then cut into julienne (matchsticks). Cut leaves into 4cm-wide strips. Cook stems in boiling salted water for 5 minutes. Add leaves and cook for a further 5 minutes or until both are tender. Drain, refresh under running water, then pat dry well with paper towel.

Step 2

Meanwhile, grate zucchinis into a bowl. Using your hands, squeeze to remove excess liquid. Place corn cob upright on a chopping board and cut kernels away from cob.

Step 3

Heat 2 tablespoons oil in a deep, heavy-based, 26cm ovenproof frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add silverbeet stems and leaves, and stir for 5 minutes. Add zucchinis and corn, and stir for 3 minutes or until just soft. Tip vegetables into a large bowl to cool. Wipe pan clean and reserve.

Step 4

Preheat oven to 200C fan-forced. Add chickpeas, parmesan, semi-dried tomatoes, bread and three-quarters of the dill to vegetables, season with salt and pepper, then stir to combine. Add eggs and stir to combine.

Step 5

Heat remaining 1 tablespoon oil in reserved pan over mediumhigh heat. Add egg mixture, level, then cook for 5 minutes or until browned around the edge.

Step 6

Transfer pan to oven and bake for a further 20 minutes or until set. Cool in pan for 15 minutes. Top with remaining dill. Serve warm or at room temperature.

Notes:
Transport frittata in the pan, then transfer to a platter to serve.